Soni's Food

Indian Inspiration!

Spiced Chicken Stuffed Rolls

08 | 12 | 2017
By Soni Sinha

The excitement has begun since it’s ‘the most wonderful time of the year’! Holidays are almost here and I’m sure you all have wonderful plans of spending it with family and friends. There’s something magical about December, wouldn’t you agree? I cannot think of a more magical month that gets everyone so excited!

Spiced Chicken Stuffed Rolls

Keeping the holidays is mind I’ve come up with an easy appetizer that your guests will love. My Spiced Chicken Stuffed Rolls are delicious, flavorful and fun to eat! They take literally minutes to prepare and you can make the filling a day ahead. The ground chicken is first cooked with some spices and the mixture is then stuffed into store bought flaky biscuit dough! Yes, we’re using just that and it makes for an amazing holiday appetizer! Stuff them and bake just before your guests arrive! It’s that easy.

Spiced Chicken

Ground chicken is sautéed with onions, some ginger, garlic and few spices until cooked. I’ve also added frozen peas towards the end. The mixture must be dry and you have to make sure that all moisture has evaporated.The spices add layers of flavors to amp up the deliciousness quotient here.

Spiced Chicken Stuffed Rolls

These warm fluffy rolls are just the hand held food you need at your party!And to think that all you did was just make the filling. These soft rolls with a surprise Indian Inspired filling are sure to wow your guests and also great for a crowd. Enjoy!

Spiced Chicken Stuffed Rolls

Spiced Chicken Stuffed Rolls

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Ingredients
  

  • 1 package Flaky Biscuit Dough
  • ½ lb ground chicken
  • ½ cup frozen peas
  • 1 small onion
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp red chili optional or paprika
  • 1 tsp tomato paste
  • 1 small tomato chopped
  • salt to taste
  • 2 tbsp oil

Instructions
 

  • Thaw the biscuit dough if frozen.
  • Preheat the oven to 400 degrees F.

For the filling

  • Heat oil in a pan and saute the onions until slightly golden.
  • Add the ginger and garlic and continue to cook for about a minute.
  • Add the spices and the tomato paste.Add 2 tbsp of water if it sticks to the bottom.Add the chopped tomato.Mix well and cook until they become soft and the mixture comes together.
  • Add the ground chicken along with some salt,cover and cook until fully done.
  • If there's water in the pan take the lid off and make sure all moisture has evaporated while stirring every few minutes on a medium heat.
  • Add the peas and mix it well.
  • Check the seasonings and continue to cook for another 5-6 minutes.
  • The filling is ready.Let it cool down a bit before you start to fill.

For the Rolls

  • Take the discs out and tear each disc in half with your hands.You should have 16 small discs.
  • Take one disc and stretch it out from all sides using your fingers to make it big enough to stuff a little amount of the filling.
  • Take a tsp of the filling and bring all the sides together.
  • Roll it into a round shape and keep it face side down onto a baking sheet or pan.
  • Repeat for all the other discs.
  • Brush them with an egg wash (optional) or melted butter.
  • Bake them in the center rack in the oven for about 12-14 mins or until the rolls are golden.Keep an eye to make sure to not burn them.
  • Arrange them on a tray and serve hot with your favorite condiment.

 

 

Fish Tikka Bites

24 | 08 | 2016
By Soni Sinha

Summer is fleeting but there’s still time to enjoy some delicious foods on the barbecue. So fire up your grill and get ready for lip-smacking Fish Tikka Bites served on Pita with some green chutney and treat your taste buds to a carnival of flavors.I’m a big tikka and kebab lover and they’re always on the menu when I entertain. Who can resist the slightly charred, delicious bites, bursting with flavors hot off the grill?

Fish Tikka Bites

Fish Tikka is one of the most sought after appetizers in Indian Restaurants and with this recipe you can enjoy it in your own kitchen. I’ve used Arctic Char but Catfish or Salmon will work just fine. Just ask your fish monger to skin and cube them for you. They have to be marinated at least for 5 hours or overnight for the flavors to seep in.

Fish Tikka Bites

Green chutney is a quintessential accompaniment to Indian appetizers and you can use either mint or coriander.I’ve used mint here since it compliments the fish tikka beautifully with its vibrant green color and robust flavor.The yoghurt and spices coat the fish cubes and the flavors intensify once they’re grilled until the edges are slightly golden and crispy. Garnish with lemon and chat masala and serve it on toasted pita with some chutney, sliced onions and salad. Enjoy.

Fish Tikka Bites 2

 

Fish Tikka Bites

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Ingredients
  

  • Pita Bread-4
  • Green Chutney-3 tbsp
  • Red Onion sliced-1 large
  • Any mixed salad
  • Lemon juice
  • Chat masala

Fish Tikka Marinade

  • Arctic Char cubed- 1 lb
  • Turmeric- 1/2 tsp
  • Red Chili powder-1 tsp
  • Paprika-1 tbsp
  • Ground Coriander-2 tbsp
  • Garam Masala- 1 tbsp
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Greek Yoghurt-3 tbsp
  • Salt to taste

Instructions
 

  • Mix the fish tikka marinade in bowl and add the fish cubes.Coat evenly and let it sit in the fridge for 5 hrs or overnight.
  • Heat the grill and place the tikkas on a greased foil.Cook for about 8-10 minutes flipping them gently midway until you see slightly golden edges.
  • Once done sprinkle some lemon juice and chat masala.Keep aside.
  • Toast the pita and cut them in any desired shape.
  • Spread some green chutney.
  • Top with some fish tikka, onions and salad.

Hara Bhara Kebab (Indian Spiced Potato Cakes with Spinach and Peas)

23 | 03 | 2016
By Soni Sinha

Its Holi (Hindu festival of colors) and millions of Indians are celebrating it with food and festivities.India becomes a kaleidoscope of colors on Holi, where people and even the streets are painted with myriad of colors.Everywhere you see, colorful powders in red,pink,greens and yellows are strewn through the air or mixed with water ready to be used on your loved ones and people have so much fun. It’s one of the biggest festivals in India and is known for the one time when ‘bhang’ (cannabis) is consumed openly.It’s used in various delicacies being prepared during Holi and everyone wants a taste!Not to forget all the multifarious foods that’s also a huge part of Holi celebrations, preparations for which starts way before-hand.Elaborate menus are planned for Holi with varieties of appetizers,entrée and desserts serving to every palate.

Hara Bhara Kebab

And while I do not have a bhang recipe to share with you today, these gorgeous Hara Bhara Kebabs are quite the perfect Holi appetizer with their vibrant color derived from the spinach and green peas.The kebabs are then mixed with a combination of aromatic spices and fresh herbs to give a distinctive color and flavor that’s synonymous with a traditional Hara Bhara Kebab.Its one of the most popular Vegetarian appetizers in Indian Restaurants and with this easy recipe you can enjoy them in the confines of your own home!The kebabs can be assembled in advance and can be frozen or chilled until you’re ready to pan fry them for your guests.They come together in no time and couldn’t be any easier.The flavors consist of nutty cumin,coriander and garam masala along with some ginger and fresh herbs like cilantro and mint.

What would I do without mint!I use it in almost anything I cook 🙂
And believe me it works beautifully in these kebabs too!They’re insanely delicious and highly addictive even without the ‘bhang’!Enjoy and HAPPY HOLI!!

Hara Bhara Kebab 2

Hara Bhara Kebab

Hara Bhara Kebab (Indian Spiced Potato Cakes with Spinach and Peas)

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Ingredients
  

  • 3 medium size boiled potatoes
  • 2 tsp chopped ginger
  • 1 tbsp chopped green chillies
  • 1 cup blanched spinach
  • 2 cups boiled green peas microwaved for 2 minutes on high
  • ¾ cup fresh coriander & mint leaves
  • Cornflour-2 tbsp
  • Salt
  • Oil to pan fry

Spice Mix

  • 1 tsp cumin seeds
  • 1 dry red chili
  • 1 tbs coriander seeds
  • 1 tsp chat masala
  • 1 tsp garam masala

Instructions
 

  • Boil the potatoes, allow them to cool and then peel and mash.
  • Blanch spinach leaves in boiling water, then put immediately in cold water (to retain fresh green color) and squeeze out excess water.
  • Dry roast the spice mix ingredients in a pan for a few mins until fragrant.Once done allow to cool and grind to a powder.
  • In the same pan add 2 tbsp of oil and ginger. Saute for a minute and add the green peas.
  • Cook for a couple of minutes.
  • Transfer the peas and spinach into a food processor and make a paste along with cilantro and mint.
  • Add this to the mashed potato along with the spice mix and cornflour.Check the seasonings.
  • Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat shape.
  • Heat a pan and drizzle some oil. Cook the kababs on both sides to golden and crisp outside on medium heat.
  • Repeat the same with the remaining mixture.Serve with your favorite chutney or sauce.

 

Karahi Chicken

01 | 02 | 2016
By Soni Sinha

The recent snow storm here in New Jersey has brought about a renewed energy to cook comfort foods!I’m in my kitchen even more now than ever, since the cravings don’t seem to stop anytime soon !:) I tend to go rustic with my food preparations during this weather.The recipe I have for you is exactly that.An easy rustic dish that can be cooked and served in a karahi or kadhai.

Kadai Chicken

I’ve been making Karahi Chicken since discovering it in a recipe booklet when I was in college.I’d come home during the holidays and went through this cooking phase when I was trying out different recipes every-day much to the delight of my parents :).The term Karahi means a ‘wok’ and is used in the Indian subcontinent to make various dishes. Karahi dishes originated in Afghan and Persia and have been a favorite in North Indian households and today there are varieties of both non-vegetarian and vegetarian versions of this dish.

Karahi Chicken

Karahi Chicken uses freshly pounded coriander and cumin seeds that give out a distinctive aroma and flavor to the dish.I’ve used Chicken Drumsticks but you can also use boneless chicken pieces.The earthy spices in the chicken when simmered along with the onions and tomatoes creates a thick sauce that soaks the delicious flavors and is best served with Parathas or Chapatis/Roti.Pure comfort food for this weather.Enjoy!

Karahi Chicken

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Ingredients
  

  • Chicken Drumsticks-1 lb
  • One large onion peeled and sliced
  • 2 tsp crushed ginger
  • 2 tsp crushed garlic
  • 2 tomatoes pureed
  • Tomato paste-1 tsp
  • Turmeric-1/2 tsp
  • red chili powder or paprika-1/2 tsp
  • ½ cup water
  • Salt to taste
  • Oil-4 tbsp

Karahi Masala

  • 3 tsp coriander seeds
  • 3 tsp cumin seeds
  • 6 black peppercorns
  • 2 red chilies

Instructions
 

  • Dry roast the karahi masala spices in a pan for about a minute or two until fragrant.Grind to a coarse powder in a food processor.Keep aside.
  • Heat a karahi or wok, add oil.Once heated add the sliced onions. Saute until slightly golden.
  • Add the ginger and garlic and saute for abt a minute.
  • Add tomato paste,turmeric,red chili powder and half of the karahi spice and mix well on medium low heat.
  • Add the pureed tomatoes and let the paste cook well and oil separates from the sides.
  • Add the chicken followed by the rest of the spice powder.Add water and salt.
  • Mix well,bring to a boil, cover and cook on medium until the chicken is fully cooked.
  • Serve hot with paratha or roti.

 

Indian Spiced Roast Salmon #SundaySupper

03 | 01 | 2016
By Soni Sinha

Happy New Year!!!As we start the new year with new resolutions and promises I hope that you’re able to achieve all that you’ve set out for this year!I personally don’t keep new year resolutions but after all the partying for the past few weeks and gobbling up copious amounts of food, its always a good idea to start the year with light and healthy meals.The recipe I have for your today is perfect for your busy weeknights and flavored with Indian spices and served alongside a simple salad.

Indian Spiced Roast Salmon 4

We love Salmon and I’m constantly experimenting with different ways to cook it.This recipe came about as a result of being time-constrained (aren’t we all!) and in-between kids’ activities and we loved it!The Salmon is perfectly coated in all those delicious spices and it comes on the table in no time!I’ve served this as an appetizer too using cubed fish instead of the long fillets.Its always a hit with my guests and super simple to make.Enjoy!

Indian Spiced Roast Salmon

Indian Spiced Roast Salmon #SundaySupper

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Ingredients
  

  • Salmon fillets-5
  • Canned Crushed tomato or tomato puree-3/4 cup
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Ground Cumin-1 tsp
  • Ground Coriander -1 tsp
  • Garam masala- 1 tsp
  • Turmeric-1 tsp
  • Paprika-1 tsp
  • Oil-3 tbsp
  • Salt

Instructions
 

  • Preheat the oven to 470 degrees
  • In an ovenproof dish mix all the ingredients except the Salmon.
  • Add Salmon and mix well.
  • Drizzle some oil all over and bake for 15-20 minutes.(Keep an eye to make sure to not burn the fish)
  • Once done,place under the broiler for 1-2 minutes just until the edges turn slightly golden.
  • Serve with your favorite salad.

January is a special month for Sunday Supper since its also our 4 year anniversary PLUS we’re celebrating National Sunday Supper Month!Our kick-off event for National Sunday Supper Month this Sunday features the recipes of dozens of Sunday Supper tastemakers.Take a look!

Appetizers and Soups

Main courses

Side dishes

Desserts

 

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.